Ingredients:

4 thick slices of Turkey (either leftover or from the deli, sliced about 1/2 to inch thick)

2 Tblsp. Cranberries (either homemade or canned)

4 Mozzerella cheese slices

4 slices Pumpernickel bread

Light mayonaise

Directions:

Toast the pumpernickel bread slices. Spread on the light mayo. Top with a slice of turkey, the cranberries and a slice of mozzerella cheese. Put the sandwiches on a baking sheet and broil for 4 to 5 minutes until cheese is hot and bubbly.

Yield:

4 open faced sandwiches